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Gochujang Pork & Veggie Stir Fry

David Turin lights it up with this stir-fried dish.

PORTLAND, Maine — David Turin puts a little bang in the bites of this pork & veggie stir fry.

David’s Restaurant

Gochujang Pork and Veggie Stir-Fry

Yield:  Two Generous Portions

Sauce Ingredients:

  • ¼ cup Soy sauce
  • ¼ cup Gochujang (spicy Korean chili paste)
  • 3 tablespoon Honey
  • 1 tablespoon Garlic, minced 
  • 1 teaspoon  Ginger, minced
  • 2 tablespoon Rice vinegar
  • 2 tablespoon Cold water
  • 3 tablespoon Corn starch
  • Juice and zest of one lime
  • Sauce method of Preparation:
  • Combine all ingredients and mix well

Stir-fry Ingredients:

  • ¾ Pound pork—I like to use country style-pork ribs—cut off the bone but leave the fat on
  • ½ teaspoon Garlic salt
  • ½ teaspoon Pepper
  • 1 cup green vegetable
  • Snow or sugar snap peas, broccolini, green beans, or zucchini
  • ½ cup Peppers cut in strips or chunks (red, green, or yellow—whichever color moves you)
  • ½ cup Onion cut in strips or chunks (red, yellow, white, or a combination of all three)
  • ½ cup Shiitake mushrooms, sliced
  • ½ cup Green cabbage cut in strips or chunks
  • ½ cup Canola and with a dash of sesame oil (mixed) for frying

Stir-fry Method:

  1. While your wok is heating toss the pork strips with the garlic salt and pepper—and turn on your exhaust fan—you really need the wok to get super hot and it will get smoky
  2. Add oil and get it hot
  3. Stir fry the pork until is almost cooked through—stirring constantly 
  4. Add all the vegetables—stirring constantly
  5. When veggies are cooked to your taste, give the sauce a little stir and then pour into the wok— cook until it bubbles—add a bit of water if it looks too thick

(If you like it spicy, serve some extra Gouchujang)

Plating and garnish:

  • Freshly cooked hot rice—Basmati or long-grain Jasmine
  • Add generous helpings of stir-fry mixture
  • Sprinkle with: 
  • 2 Scallions, small dice
  • 1 tablespoon Cilantro, minced
  • 2 teaspoon Sesame seeds